Slow Cooker Beef Ragu Recipes
SLOW-COOKER BEEF RAGU
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Number Of Ingredients 7
Steps:
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g
PAPPARDELLE WITH SLOW-COOKER BEEF RAGù
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.
Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams
SLOW-COOKER CHUNKY BEEF RAGU
Come home to the tantalizing aromas of dinner, waiting for you in the slow cooker! Prosciutto, sun-dried tomatoes and herbs put an Italian spin on hearty beef stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 13
Steps:
- In 8-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix prosciutto and remaining ingredients.
- Cover; cook on Low heat setting 8 to 9 hours (or on High heat setting 4 hours to 4 hours 30 minutes).
Nutrition Facts : Calories 300, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 1/2 g
BEEF RAGU
Many slow-cooker recipes require a lot of time for preparation: browning meat, finely mincing vegetables, then washing pots and pans before putting everything in the slow cooker. This one does not. We used pre-cut stew meat, a jar of tomato sauce and coarsely chopped pepper and carrots, and the result was a nice thick sauce to put over pasta, couscous or polenta - from the Washington Post.
Provided by Gagoo
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef.
- Add the pepper and pasta sauce.
- Cover and cook on low setting for 8 to 10 hours, until the meat is very tender.
- Taste and season with salt if needed.
- Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.
Nutrition Facts : Calories 320.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 76, Sodium 1392.3, Carbohydrate 29.9, Fiber 6.2, Sugar 18.1, Protein 28.5
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